Air drying of equipment and utensils Observation: cloth towel was observed being used to dry clean ware that was washed at the three-compartment warewash sink. All ware must be allowed to air dry.
08/13/2015
Pre Opening
Capacity, availability, and pressure of hot and cold water Observation: hot water not available during inspection
Using a handwashing sink- operation and maintenance Observation: handsinks not yet installed in restrooms
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: clean and sanitize all food contact areas prior to recheck inspection
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: chemical sanitizer not yet installed
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: thermometers not placed in warmest part of coolers
Food on display is protected from contamination by consumers Observation: foods/beverages not protected on west service area and north counter area
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